Preheat oven to 375 degrees. Place pie crust into 9-inch pie dish. Put the gingersnaps and graham crackers in a large ziplock bag and seal. Crush with a rolling pin until fine crumbs. Sprinkle the crumbs over the pie crust, slightly up the sides, and press down lightly. This keeps the pie crust from getting soggy and adds another layer of flavor. Put pie crust in refrigerator while preparing pumpkin filling.

In a large bowl, whisk the eggs. Whisk in the pumpkin puree and brown sugar. Add the heavy cream and spices and whisk just until combined. Pour into the cold pie crust. Bake for 40-50 minutes, or until knife inserted one inch from the edge comes out almost clean.

Place on a wire rack to cool. Serve at room temperature ttopped with sweetened whipped cream and garnish with additional crushed gingersnaps/cinnamon honey grahams. Store leftovers in refrigerator. Enjoy!